Chicken Piccata

January 28, 2009 at 7:49 am (Uncategorized) (, )

Chicken Piccata

And guess what, I am still catching up! We had our friends over for dinner a few weeks ago (they have been over for dinner many times since) and we usually try something new every time. This night it was chicken piccata. I have never cooked with capers before, so this was a bit of an experiment.

We served this with pasta.

Chicken Piccata
Cassie’s Ruminations
Makes 4 servings.

Ingredients

1 Tablespoon olive oil
1 lb chicken tenderloins or thinly sliced skinless boneless chicken breast (I used chicken breast and tenderized it. )
Salt and pepper
4 Tablespoons flour
2 medium cloves garlic, minced
2 Tablespoons drained capers
1 cup reduced-sodium chicken broth
¼ cup fresh lemon juice (1 lemon)
1-2 Tablespoon minced fresh parsley

Directions

  1. Rinse and dry chicken. Note: I went ahead and tenderized the chicken.
  2. Mix flour, salt, and pepper.
  3. Lightly coat the chicken with flour, shaking off any excess.
  4. Heat the olive oil in a skillet over medium heat. Cook the chicken for 2-3 minutes on each side, or until golden brown and cooked through.
  5. Remove the chicken and set aside on a plate.
  6. Reduce heat on pan to medium-low. Add garlic and capers to the skillet. Cook for 30 seconds, or until the garlic is fragrant.
  7. Add 2 tablespoons of the flour mixture and stir to coat compleatly with oil, making a roux.
  8. Add broth and lemon juice, increasing the heat to medium-high. Cook for another minute or tow, stirring constantly. Sauce should thicken and all of the flour should be incorporated.
  9. Stir in the parsley, then return the chicken to the skillet. Coat the chicken completely in the sauce.
  10. Serve immediately and enjoy!

This was good. Not sure if it is my favorite, but I will be trying it again. As usual I doubled the recipe and had plenty of leftovers! Something new to add to the dinner rotation!

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Matzo Ball Soup

November 30, 2008 at 4:01 pm (Uncategorized) (, , , )

Matzo Ball Soup

I wasn’t feeling great the other evening, so though we had leftovers for Misha I wasn’t feeling well enough to eat them. My usual go-to meal for nights like these is Matzo Ball soup. It is quick, easy, simple, good, and great for nights that you don’t feel great.

Matzo Ball Soup

Ingredients

1/2 cup Matzo Meal
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 teaspoon salt
4-6 cups chicken broth
3 carrots, peeled and sliced

Directions

  1. Blend matzo meal, eggs, vegetable oil, and salt in a bowl until mixed. Put in the refrigerator for 30 minutes.
  2. Bring chicken broth to a boil. Add carrots.
  3. Pull matzo meal mix out of the refrigerator and form into 1 inch balls. Try to handle the mixture as little as possible, and roll very gently. Note: The less that you handle them, the better. It helps to make them light and fluffy.
  4. Gently place matzo balls into the boiling chicken broth.
  5. Cover tightly, and cook for 30-40 minutes (they should be floating).
  6. Ladle soup with a few matzo balls and carrots into a bowl. Serve and enjoy!

I love this soup. I usually have leftovers for a few lunches or dinners.

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Capt’n Crunch Yogurt Chicken

November 13, 2008 at 6:28 am (Uncategorized) (, )

Key Lime Pie

Many many years ago I was at the doctor’s with my Mom and they had some sort of booksale in the lobby. My mom and I stopped by, and discovered a cookbook called Top Secret Recipes. Though I have not been to many of the restaurants or tried the dishes, this cookbook is a fun book that we have found some truly unique recipes. One of the random gems was a chicken coated in Capt’n Crunch. Being that my mom never bought “fun” cereal, this meal was a real treat. Capt’n Crunch and a yummy dinner.

Well, being that it was cooked in oil it was not the healthiest of meals. That didn’t help my craving of it though. So, realizing that I had two cups of yogurt in the fridge that needed using, and the recent Crispy Yogurt Chicken discovery, I decided to step outside my comfort zone and play with the recipe a bit more than I ever have before.

Capt’n Crunch Yogurt Chicken
Adapted from Top Secret Recipes.

Ingredients

4.5 cups Capt’n Crunch Cereal (next time I will add a bit of panko or corn flakes)
2 cups yogurt
1 teaspoon onion powder
2 cloves garlic, minced
1/2 teaspoon black pepper
2 pounds chicken breast, cut into tenders

Directions

  1. In a large bowl mix yogurt and minced garlic.
  2. Add chicken to yogurt mixture and stir thouroughly until all chicken is coated. Note: I let this sit for a while, but I didn’t have enough time to let it really sit.
  3. Preheat oven to 350.
  4. In a food processer, grind the Capt’n Crunch, onion powder, and pepper.
  5. Dip the chicken pieces, one by one, into the Capt’n Crunch mixture.
  6. Place coated chicken in a cooking dish coated with non-stick spray.
  7. Cover in foil and bake at 350 for 45ish minutes, or until the chicken is done (I forgot the foil). Remove foil during last 15 minutes of cooking time.
  8. Serve with a honey-mustard sauce and enjoy!

Well, This recipe kind of turned out. I forgot the foil, so I think as a result the cotaing melted off more than I would have liked, and it didn’t get as crunchy as it would have had I cooked it in oil. But, when I try it next time I will add a bit of panko or corn flake crumbs to the Capt’n Crunch. I think doing that, and using foil, will really make a difference. It still tasted good, it just didn’t look as pretty or have quite the crunch that it could have.

Either way, we will be trying this recipe again, with a few modifications.

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Chicken and Veggies

November 13, 2008 at 6:27 am (Uncategorized) (, , )

Key Lime Pie

This is one of our favorite stand-by recipes. It is so easy to throw together and really good. It is also one of those recipes that it is easy to remember what you need, in case you are out and about when you are trying to figure out what to do for dinner.

Chicken and Veggies
Adapted from Elly Says Opa.

Ingredients

3-4 Chicken breasts (or whatever type of chicken you fancy)
4-5 potatoes (Depends on how big they are)
2-3 carrots
1 onion
extra virgin olive oil
1 lemon
salt
pepper
oregano
2-3 cloves garlic, minced
1 can chicken broth

Directions

  1. Preheat oven to 400.
  2. Peel and chop up potatoes and carrots into large pieces.
  3. Cut up onion into larger chuncks.
  4. Add some extra virgin olive oil and the juice of half a lemon to a baking dish.
  5. Add chicken, potatoes, carrots, and onion to the baking dish, and turn them around so that they are coated with the olive oil and lemon juice.
  6. Add salt, pepper, oregano, and garlic to the chicken and veggies.
  7. Flip the chicken and mix the veggies, then salt, pepper, oregano, and garlic the other sides.
  8. Add chicken broth to the pan, and squeeze the remaining half-lemon over the chicken and veggies.
  9. Bake at 400 for about an hour, basting the chicken and vegetables as necessary. Note: The onions tend to brown on top, so keep an eye on those.
  10. Serve and enjoy!

So easy and so good. We usually serve this with a simple salad.

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Honey Baked Chicken

November 10, 2008 at 10:41 am (Uncategorized) (, )

Well, I don’t have a picture of this recipe, but it was too good to not blog.

Honey Baked Chicken
Misha’s Aunt.

Ingredients

4 boneless, skinless chicken breasts (We did them whole this time, next time I would cut them up)
1/3 cup margerine, melted (I would use much less margerine next time)
1/3 cup honey
2 Tablespoons mustard (She makes her own mustard, it is the best!)
1/4 teaspoon salt

Directions

  1. Preheat oven to 350.
  2. Arrange chicken breasts in a shallow baking pan.
  3. Combine melted margerine, honey, mustard, and salt. Pour over chicken.
  4. Bake 45 min to 1 hour (shorter if chicken is in smaller pieces) or to a minimum internal temperature of 165, basting every 15 minutes.
  5. Serve and enjoy.

So good! we cut ours up into little bits and enjoyed the chicken in the honey-mustard soup goodness. This recipe is a keeper. Misha didn’t like how strong the mustard was, so next time I might try it with less butter, mustard, and maybe adding in some apricot jam. It was delish!

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Herbed Chicken Parmesan and Orzo with Parmesan and Basil

November 3, 2008 at 10:48 am (Uncategorized) (, , , , )

Chicken Parmesan and Basil Orzo

We have been pretty stuck on dinner ideas lately. I was browsing around cookinglight.com and found this recipe, and decided that it sounded good.

Herbed Chicken Parmesan
Adapted from Cookinglight.com.

Ingredients

1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 Tablespoon fresh parsley, minced (I used dried)
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten (I just used a whole egg)
1 lb chicken breast tendres (I used chicken breasts, tenderized them a bit and cut them up)
1 Tablespoon butter
1 1/2 cups pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1.5 ounces) shredded provolone (we used slices)

Directions

  1. Preheat oven to 350.
  2. Combine 2 Tablespoons of parmesan cheese, breadcrumbs, parsley, basil, and 1/8 teaspoon salt ina shallow dish.
  3. Place egg in another shallow dish
  4. Dip each chicken piece in egg then dredge in the breadcrumb mixture.
  5. Melt butter in a large nonstick skillet over medium heat.
  6. Add chicken and cook 3 minutes on each side (or until done). Put in a casserole dish when done.
  7. While chicken is cooking, combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper.
  8. Pour sauce over chicken (in casserole dish) and top with parmesan and provelone cheese.
  9. Cook in the oven until cheese is melted and pasta is heated through.
  10. Serve with Orzo with Parmesan and Basil and enjoy!

Orzo with Parmesan and Basil
Adapted from Allrecipes.com.

Ingredients

2 Tablespoons butter
1 cup uncooked orzo pasta
1 14.5 oz can chicken broth
1/2 cup greated parmesan cheese
1/4 cup chopped fresh basil (I use dried)
salt and pepper to taste

Directions

  1. Melt butter in a heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. Stir in chicken broth and bring to a boil.
  3. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed (15-20 minutes).
  4. Mix in parmesan cheese and basil, season with salt and pepper
  5. Serve and enjoy!

Both of these recipes are keepers! I love chicken parmesan, and it was a nice change to add the parmesan to the breading and the balsamic to the pasta sauce. Two very easy changes that made a difference.

This was our first time trying orzo, and it was good. I will be making it again!

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Sweet and Sour Chicken

October 29, 2008 at 7:07 am (Uncategorized) (, )

Sweet and Sour Chicken

We went over for dinner at the ILs and made fried rice and sweet and sour chicken.

Sweet and Sour Chicken
Adapted from All-Recipes.com.

Ingredients

1 (20 oz) can pineapple chunks, juice reserved
1/4 cup soy sauce
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup all-purpose flour or corn starch
1 1/2 green bell peppers, diced
1 cup chopped celery
1 (8 oz) can water chestnuts, drained and sliced
1 1/2 pounds cooked chicken meat, cut into strips

Directions

  1. In a large saucepan over medium-low heat blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour (or corn starch) and stir until thickened.
  2. Stir bell peppers, celery, and water chestnuts into the saucepan.
  3. Mix in chicken. Cook and stir until heated through.
  4. Stir in the pineapple chunks before serving.
  5. Serve and enjoy!

This was nice and simple and good.

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Crispy Yogurt Chicken

October 21, 2008 at 9:22 am (Uncategorized) (, )

Yogurt Chicken

We had some friends over for dinner on Thursday night. We decided to try this new recipe, needless to say I decided. And we were glad that we did, it was AMAZING. It didn’t brown very well, but another WC Nestie gave me a hint to mix some crumbled rice krispies in with the panko. I’ll try that next time.

Crispy Yogurt Chicken
Adapted from PW Cooks.

Ingredients

2 lbs chicken (I used sliced up chicken breasts)
2 cups plain, unflavored yogurt
2-3 cloves garlic, minced
parsley
juice of 1 lemon
kosher salt
seasoned salt
butter
3 cups Panko Bread Crums

Directions

  1. Preheat oven to 350.
  2. Mix yogurt, garlic, parsley and lemon in a bowl.
  3. Rinse chicken and pat dry.
  4. Sprinkle the chicken with kosher salt.
  5. In another bowl place the breadcrumbs and a bit of seasoned salt.
  6. Butter a baking dish.
  7. Dip chicken in the yogurt mixture to coat and then roll the chicken in the panko bread crumbs. Note: After many chickens I was thinking that it might have been better to place all the chicken at once into the yogurt mixture to evenly coat, or use a ziploc bag with the yogurt mixture to coat.
  8. Place the breaded chicken into a the baking dish.
  9. Place a small slice of butter over the largest part of each chicken piece (or spray with a bit of pam).
  10. Cover with foil and bake in the oven for about 45 minutes to an hour, removing foil for the last 15 minutes of cooking. Note: I tried to turn them over, but it didn’t work very well, I’ll try again next time.
  11. Chicken is ready when it is nice and golden. Serve and enjoy!

This recipe is a keeper. I was skeptical at first, but it was well worth my time.

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Chicken Pot Pie

October 15, 2008 at 6:28 am (Uncategorized) (, , , )

Chicken Pot Pie

I am still in my freezing mode. I made two of these pies, we had one for dinner and leftovers and the other is in the freezer. For the one that I knew that I would freeze I lined the pan with foil so that I could get it out. Since the filling was hot (I did not bake it, I’ll save that for when I serve it) I waited for it to cool down before I put it in the freezer. Once it was frozen I took it out of the pan and wrapped it in plastic as air-tight as possible. To reheat my plan is to defrost it the day before in the fridge and then put it in the oven to bake. It may take a bit longer than before, so we’ll see.

Chicken Pot Pie
Adapted from All-Recipes.com.

Ingredients

1 pound skinless, boneless chicken breast, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 potato, cut into bite-sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
garlic
2 cups chicken broth
1 cup milk

2 9″ Buttery Flaky Pie Crust, following (make in advance)

Directions

  1. Preheat oven to 425.
  2. In a saucepan, combine chicken, carrots, peas, celery, and potato. Add water to cover boil for 15 minutes. Note: I added a bit of chicken stock in with the water as some other reviewers recommended.
  3. In a second saucepan over medium heat cook onions in butter until soft and translucent. Stir in garlic, flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away extra dough. Make several slits in the top to allow steam to escape.
  5. Bake in preheated oven for 30-35 minutes, or until pastry is golden-brown.
  6. Cool for 10 minutes, then serve and enjoy!

Butter-Flaky Pie Crust
Adapted from All-Recipes.com.

This makes one 9″ pie crust.

Ingredients

1 1/4 Cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and grated (I put the butter in the freezer and then grated it using a cheese grater, I then put it back in the freezer so that it would be nice and cold)
1/4 cup ice water

Directions

  1. In a large bowl combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water, a tablespoon at a time, until mixture forms a ball.
  4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
  5. Roll dough to fit a 9″ pie plate. I rolled the dough out twice, first roll out is crumbly and uneven, gently gather in edges and form another ball and roll out again producing a smooth, round, even crust. Note: This was the first time I have ever had a pie crust be this pretty and smooth on the edges!
  6. Place crust in pie plate, press the dough evenly into the bottom and sides of the pie plate. Note: I baked the bottom crust before filling it.

This was a good, basic chicken pot pie. I don’t know if it was my favorite, but it was good. I’ll probably keep on playing with the veggies and the filling. I was surprised with the pie dough though. I normally HATE making dough and rolling it out. This one went so much easier than the others. I was thrilled.

We now have a few dinners in the freezer. Now all we have to do is start eating them. =)

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Tangy Chicken Kebabs

September 30, 2008 at 1:53 pm (Uncategorized) (, , )

Tangy Chicken

I went over to DH’s Aunts house for dinner last night and we made chicken shish-kebabs. They were very very good. I’m not so sure about the Romesco Sauce, it sort of grew on me but the marinade for the chicken is a definite keeper, and would also be great on pork. I’ve never had grilled green onions before, they were addicting.

Tangy Chicken Kebabs
Sunset Magazine, July 2007

Ingredients

8 wood or metal skewers
2 lbs boned, skinned chicken breasts cut into 1 1/2 inch cubes
1/2 cup chopped fresh cilantro
4 Tablespoons extra virgin olive oil, divided
2 Tbs fresh lime juice
2 tsp garlic, minced
1 tsp kosher salt
1 tsp smoked Spanish paprika (pimenton)
1/2 tsp freshly ground black pepper
2 bunches green onions, roots ends trimmed.

Note: Smoked Spanish paprika, aka pimenton is available in the spice aisles of many grocery stores.

Directions

  1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag combine chicken, cilantro, 3 Tablespoons olive oil, lime juice, garlic, salt, smoked paprika, and pepper.
  2. Toss to coat, then marinate, chilled 25 minutes.
  3. If desired, make Romesco Sauce.
  4. Preheat a gas or charcoal grill to medium-high. Thread chicken onto skewers, discarding marinade.
  5. Drizzle green onions with remaining 1 Tablespoon olive oil.
  6. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turk skewers over, then lay green onions on grill. Cook 4 minutes until chicken is browned and cooked through and onions are charred in places.
  7. Serve hot, with Romesco Sauce (following) and enjoy!

Romesco Sauce
Sunset Magazine, July 2007

Ingredients

3/4 cup peeled roasted red peppers (canned or fresh)–this is about 3 peppers
1/4 cup whole almonds or hazelnuts, toasted (we used almonds)
1 slice crusty bread, toasted and cut into cubes
1 Tbs sherry vinegar
1 Tbs garlic
1/4 cup olive oil

Note: Smoked Spanish paprika, aka pimenton is available in the spice aisles of many grocery stores.

Directions

  1. Put roasted peppers, nuts, bread, vinegar, remaining 1 tbs garlic, and 1/4 cup olive oil in food processor and whirl until pureeded, sauce will be thick.
  2. Serve with chicken kebabs and enjoy!

I will be enjoying the leftovers today. The sauce was a bit different, maybe it would be better warm or if the garlic was roasted. Not quite sure. But the chicken and onions were delish!

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